Photo by Marina Delio
Roasting grapes is fun and unexpected, although very popular in the wine regions of Italy. I remember being surprised to find juicy grapes cooked into a dense olive oil cake in Tuscany years ago. Here the sweetness of the grapes balances the earthy truffle oil and rosemary, and the feta adds a salty kick. The flavors are just perfect, and this flatbread takes me right back to Tuscany every time.
Recipe information
Yield
Makes 2 flatbreads
Ingredients
1
(16-ounce) homemade or store-bought pizza dough
1
tablespoon truffle oil
2
teaspoons fresh rosemary, chopped
2
/3 cup red grapes, halved
1
/2 teaspoon finishing salt
2
tablespoons crumbled feta cheese
Need to make a substitution?
Preparation
Preheat the oven to 500˚F. Line a baking sheet with parchment paper and lightly dust with flour.
Reprinted with permission from The Yummy Mummy Kitchen: 100 Effortless and Irresistible Recipes to Nourish Your Family with Style and Grace © 2013 by Marina Delio. Reprinted with permission by HarperCollins Publishers.
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